This vegan version of the Swedish classic – crispbread with cream cheese, salmon and caviar – is made from blanched and marinated carrots. This vegan carrot salmon has such a gorgeous smoky and at the same time fishy aroma, that it convinces even gourmets.
Vegan carrot salmon is already well known in vegan circles and on almost every blog offers a recipe for it. But recipes call for stewing the carrots in the oven for ages or steaming them for hours. I do not have that much patience and I also mind my electricity-bill.
That’s why I love this much easier recipe that I found on the food blog FillingyourMind. The carrots are first cut into strips and then blanched only briefly in hot water. This will make them soft and tender. Then you marinate the carrot strips in a broth of oil, algae and liquid smoke.
I refined the recipe a bit and used linseed oil instead of regular oil. This way the carrot salmon tastes even more like the the real thing and even contains an extra portion of omega-3 fatty acids, just like real fish.
The Secret is the Marinade
In addition to linseed oil, the marinade also contains nori algae, which contribute to the fishy taste, and liquid smoke, which brings the smoked flavor. I couldn’t find liquid smoke in any supermarked, so I finally bought it online. The good thing is, it keeps forever because you only need a few drops. I now use it regularly for all sorts of hearty-smoky dishes.
The longer you let the carrots sit in the marinade, the more intense and fishy the flavor gets. But of course you can already enjoy them the next day. The carrots are softened and shiny by being soaked in the marinade and have an ingenious, finely smoky flavor reminiscent of smoked salmon.
If you marinate the carrots in a clean mason jar, they will last for several weeks. But trust me they won’t last that long, because they taste just too good.
When serving, you can get creative. I opted for the typical Swedish way; carrot salmon served on crispbread with vegan cream cheese and caviar made out of seagrass. You can also serve the carrot salmon with capers, onions, horseradish, fresh dill or vegan honey-mustard-dill sauce, for example.
Furthermore you could also use this vegan carrot salmon as filling for vegan sushi. Or you could use it instead of jackfruit in this delicious sushi-bowl. The possibilities are endless. Please write me a comment how you liked this recipe.
Vegan Carrot Salmon on Swedish Crispbread
For the carrot salmon
- 4 carrots
- 1 sheet nori algae
- 300 ml water
- 1 tbsp liquid smoke
- 2 tbsp vinegar
- 3 tbsp flaxseed oil
- 1 tbsp salt
For the crispbread slices
- 20 slices crispbread
- 100 g vegan cream cheese
- 20 g seagrass pearls (caviar substitute)
- Cut the carrots into long thin strips using a peeler. Boil water in a saucepan and blanch the carrot strips for 5 minutes.
- In a clean mason jar, mix vinegar, linseed oil, nori seaweed, salt and liquid smoke. Add the carrot strips together with the cooking water and let the mixture soak overnight.
- Spread the crispbread slices generously with vegan cream cheese. Layer with carrot salmon strips and garnish with seagrass pearls.
If you liked this recipe for Vegan Carrot Salmon you may also like one of these other fingerfood recipes:
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